1-Preheat oven to 400°F: Preheat oven to 400°F.
2-Bring a medium pot of water to: Bring a medium pot of water to a boil, then remove from heat. Add the shallots to the pot (whole and unpeeled), cover, and let sit for 6-7 minutes.
3-Drain the shallots: Drain the shallots. When they are cool enough to handle, slice off both ends, then remove the peel (it should come off easily!). Slice each shallot into 1/2-inch thick rounds. Set aside.
4-Roll out the puff pastry on a: Roll out the puff pastry on a lightly floured surface until it’s large enough that you can cut out an 11-inch round. Return to the refrigerator while you make the caramel.
5-Heat a 10-inch stainless steel skillet over: Heat a 10-inch stainless steel skillet over medium and add in the sugar and water. Gently stir just until the sugar is dissolved, then let it boil untouched for 4-5 minutes, until it’s golden brown.
6-Carefully add in the butter, balsamic, rosemary,: Carefully add in the butter, balsamic, rosemary, salt and pepper (the mixture will bubble up a little bit) and whisk well. Let it simmer for 30-60 seconds while whisking. Remove from heat.
7-Arrange the shallots atop the balsamic caramel,: Arrange the shallots atop the balsamic caramel, placing them as close together as possible. Place the puff pastry over the top and gently tuck in the edges.
8-Bake for 30 minutes until the puff: Bake for 30 minutes until the puff pastry is golden brown, then cover the puff pastry with aluminum foil and return to the oven for another 30-35 minutes. Remove from the oven and let sit for 5-10 minutes. Carefully tilt the pan and check to see if it looks like the caramel is watery. If so, turn on a burner to medium-high and let it simmer for 2-3 minutes until it starts to thicken again. (This can happen depending on how much moisture your shallots have.) Let it cool for 15-20 minutes, then carefully flip onto a large plate or cutting board. Top with crumbled goat cheese before slicing. Enjoy!